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Whipped Yogurt with Lime and Fruit

Serves 4.


    Whipped Yogurt with Lime and Fruit

    Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert. This treat is akin to a fruit-topped no-bake cheesecake, but comes together so much faster.


    Beauty fruit focus: Lime, kiwi, mango, blueberry, and cherry

    Power fruits

    Explore a wide range of beautifying fruits to top your dessert including vitamin C-packed kiwis and mangos, crunchy pomegranate seeds, ripe blueberries, and fibre-rich raspberries. Anything tender with a hint of acidity will work well with the creamy whipped yogurt.


    Whipped Yogurt with Lime and Fruit


      • 1 cup (250 mL) plain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
      • 3/4 cup (180 mL) heavy whipping cream (at least 35% milk fat) or chilled coconut cream, cold
      • 3 Tbsp (45 mL) honey or maple syrup, plus more for serving
      • 1/2 tsp (2 mL) lime zest, plus more for serving
      • 2 tsp (10 mL) lime juice
      • 1/2 tsp (2 mL) vanilla bean paste or vanilla extract
      • Pinch of salt
      • 2 cups (500 mL) fresh fruit such as diced kiwi and mango, blueberries, and cherries, cold


      Per serving:

      • calories319
      • protein28 g
      • total fat11 g
        • sat. fat8 g
      • total carbohydrates28 g
        • sugars27 g
        • fibre1 g
      • sodium117 mg



      To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).


      To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.



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      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.